Abstract
The purpose of this research is to investigate the properties of the gradient mousse multi-layer composite structure in terms of phase change and solidification of the material, and to optimize the crystallization characteristics of the material, from the upper soft layer to the lower solid roughening layer, through the material distorting intermediate binding layer to form a unique sandwich structure. This research will be based on material processing and transformation technology, layered curing, and finally observed by optical microscopy and surface elastic tension, etc. Ratio of the upper layer of soft material is preferred solid-liquid ratio of 1:10 to fusion emulsified soft upper layer. The optimal material ratio of the lower layer of solid roughening layer is 2:1. The final preliminary optimal results are obtained through material analysis. The spirit of this research can be extended to the discussion of food processing in the field of materials science and the research on the issues related to food processing safety.
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